2 bags (78 g each) ACT II® Butter Microwave Popcorn
4 cups corn-and-rice cereal
2 cups tiny pretzel twists
2 cups miniature marshmallows, divided
1 cup semisweet chocolate morsels
1/2 cup Peter Pan® Creamy or Crunchy Peanut Butter
1/4 cup Parkay® Original-stick
2 cups confectioners' sugar
1 cup peanuts, optional
|% Daily Value|
|Total Fat||9 g||14%|
|Saturated Fat||3 g||15%|
|Dietary Fiber||2 g||6%|
|Vitamin C||1 mg||2%|
|Vitamin A||149 iu||3%|
Prepare popcorn according to package directions. Remove all unpopped kernels. Combine popped corn, cereal and pretzels in large bowl.
Melt 1 cup of the marshmallows, chocolate morsels, peanut butter and Parkay in medium saucepan over medium heat, stirring constantly. Drizzle marshmallow mixture evenly over popcorn mixture, tossing to coat.
Sprinkle confectioners' sugar over mixture, tossing to coat. Spread mixture in single layer on large piece of waxed paper; cool completely.
Toss the remaining 1 cup marshmallows and peanuts, if desired, with popcorn mixture before serving. Store in tightly sealed container.
To make this recipe gluten-free, swap in Glutino® Pretzel Twists
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